Crab, Apple and Watercress Salad with Walnut Vinaigrette

Name: Crab, Apple and Watercress Salad with Walnut Vinaigrette
Total time: 20 min
Yield: 6
Ingredients: 2 ½ tablespoons white wine vinegar; 1 small shallot (minced); 2 teaspoons Dijon mustard; 2 tablespoons walnut oil; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 2 bunches of watercress (about 14 ounces thick stems discarded); 1 pound jumbo lump crab (picked over and drained); 2 celery ribs (thinly sliced); 1 Granny Smith apple (cut into /2-inch dice); ⅓ cup walnuts (coarsely chopped)

1 Rating

Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel Jacobson uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil. Main-Course Salads

By Melissa Rubel Jacobson

September 2009

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Crab, Apple and Watercress Salad with Walnut Vinaigrette

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Crab, Apple and Watercress Salad with Walnut Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews

All Reviews for Crab, Apple and Watercress Salad with Walnut Vinaigrette